Chocolate Brownie & Raspberry Ripple Ice Cream Sundae

Instructions: 

Chocolate and raspberries are a match made in heaven, and our raspberry ripple ice cream is so light and fresh it makes eating a whole slice of brownie a breeze!

Step 1

First make the chunky raspberry coulis. Place 200g raspberries in a bowl with caster sugar, set the rest to one side. Cook on full power in microwave for 1 minute (2 minutes if using frozen raspberries). Remove and stir, they should have broken down and be like runny jam. 

Step 2

Cook on full power in microwave for 1 minute (2 minutes if using frozen raspberries). Remove and stir, they should have broken down and be like runny jam. 

Step 3

Add remaining raspberries, stir and set aside to cool. Once the coulis is cold; place a square of brownie on each plate. 

Step 4

Add a very generous scoop of Raspberry Ripple Ice Cream, pour over raspberry coulis, drizzle with the Jersey Gold cream and scatter over the granola – et voile, ice cold, fruity, chocolatey heaven!